Craving a hearty, flavourful dish that’s easy on the wallet and packed with protein? Look no further than boiled and fried channa, a staple in Guyanese cuisine! Made with chickpeas, this dish is a delightful explosion of textures and tastes, perfect as a snack, side dish, or even a main course. So, grab your ingredients, roll up your sleeves, and let’s get cooking!
Ingredients:
- 1 cup dried chickpeas, soaked overnight
- 4 cups water for boiling
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 scotch bonnet pepper, chopped (optional, depending on your spice preference)
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Chopped scallions, for garnish (optional)
Instructions:
- Soak and Boil: Rinse the soaked chickpeas and add them to a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chickpeas are tender. You can also use a pressure cooker for faster cooking (about 15 minutes). Drain and set aside.
- Heat the Oil: In a large skillet or wok, heat oil over medium-high heat.
- Sauté the Aromatics: Add the chopped onion, garlic, and scotch bonnet pepper (if using) to the hot oil. Sauté for 2-3 minutes, until the onion is softened and translucent.
- Spice Up Your Channa: Add the cumin seeds, paprika, black pepper, and salt to the pan. Stir well to release the aroma of the spices.
- Fry the Chickpeas: Add the cooked chickpeas to the pan with the spices and stir to coat them evenly. Fry for 5-7 minutes, until slightly browned and crispy.
- Finishing Touches: Adjust the seasonings to your taste and garnish with chopped scallions (optional).
Tips and Variations:
- For a creamier texture, mash some of the chickpeas while frying.
- Add extra water to to make it wetter (if that is what you like).
- Add other vegetables like chopped tomatoes, bell peppers, or carrots for added flavour and nutrition.
- Substitute coconut oil for a richer flavour.
- Experiment with different spices like turmeric, coriander, or garam masala for a twist.
- Serve with roti, rice, or fried plantains for a complete meal.
Enjoy your delicious homemade boiled and fried channa! Share your creations and variations in the comments below.
Bonus: Check out these additional resources for inspiration:
- Video: Guyanese Style Chick Peas: Boil and Fry Channa – https://www.alicaspepperpot.com/guyanese-boil-fry-channa-chickpeas/
- Recipe: Boil and Fry Channa (With Instant Pot Instruction) – https://www.alicaspepperpot.com/guyanese-boil-fry-channa-chickpeas/
Remember, cooking is an adventure! Have fun experimenting and discovering your own perfect pot of boiled and fried channa.
